An elegant, refreshing Martini riff that takes advantage of the affinity of Japanese shochu and fall fruits like apples and pears 🍐🍏 The rice-distilled shochu has a full flavor with notes of maltiness that works wonderfully with the ripe pear notes in the brandy, the green apple/slight nuttiness and saline notes in the Manzanilla sherry, and the green apple liqueur. The cinnamon/ginger notes in the Tiki bitters and the sour plum notes in the Ume bitters tie everything together 1 oz Shochu (Mizu from Japan or St George makes a really nice version with California rice and koji) .5 oz Pear Brandy (St George makes my favorite, Clear Creek is also nice) .5 oz Manzanilla Sherry (Bodegas Yuste, Hidalgo, etc) .5 oz Blanc/Bianco Vermouth (Dolin, Carpano) .25 oz Green Apple Liqueur (Leopold Brothers New York Sour Apple is very nice) 1 dash Bittermens Elemakule Tiki Bitters 1 dash Miracle Mile Ume Bitters Stir with ice and strain into a chilled coupe. No garnish (though a Granny Smith apple slice wouldn’t be out of place) PS, sorry for gap in posts, was away from my bar on opposite coast for past two weeks for work